Easy Spinach Stuffed Salmon (Print)

Salmon fillets stuffed with spinach, three cheeses, and dill for a rich, satisfying main dish.

# Components:

→ Fish

01 - 4 skinless salmon fillets (6 ounces each)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Filling

05 - 2 cups fresh baby spinach, chopped
06 - 4 ounces cream cheese, softened
07 - 1/2 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh lemon juice
11 - 1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped
12 - Salt, to taste
13 - Black pepper, to taste

→ Garnish (optional)

14 - Lemon wedges
15 - Fresh dill or parsley

# Directions:

01 - Heat oven to 400°F. Line a baking sheet with parchment paper or grease lightly for nonstick baking.
02 - In a mixing bowl, blend chopped spinach, cream cheese, mozzarella, Parmesan, minced garlic, lemon juice, dill, salt, and pepper until homogenous.
03 - Dry salmon fillets thoroughly. Using a sharp knife, make a lengthwise slit into the side of each fillet to form a deep pocket without cutting through.
04 - Distribute the spinach filling evenly and gently stuff into the pocket of each fillet.
05 - Place stuffed fillets onto prepared baking sheet. Brush the surface with olive oil and season with salt and pepper.
06 - Bake in preheated oven for 18 to 20 minutes, or until salmon is opaque and flakes easily with a fork.
07 - Plate salmon hot and garnish with lemon wedges and fresh herbs as desired.

# Expert Advice:

01 -
  • Ready in just over half an hour thanks to simple prep and quick baking
  • Perfect for low carb and gluten free diets
  • All made in one bowl and on a sheet pan for easy clean up
  • Flexible filling options for endless variation
02 -
  • This dish is high in protein and keeps carbs to a minimum
  • Leftovers reheat wonderfully and the flavors actually develop more by the next day
  • Pairs well with many simple sides from salads to roasted veggies
03 -
  • For the easiest stuffing use a small spoon to fill the salmon pockets Press the filling in gently for a generous middle
  • Always start with room temperature cream cheese or you will fight lumps in your filling
  • Line your pan with parchment for fast cleanup and to protect the delicate fish
  • A digital thermometer is your best friend for perfect doneness Aim for 125 to 130 degrees Fahrenheit in the thickest part

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